Sweet & Tangy Coleslaw

This Sweet & Tangy Coleslaw recipe is the perfect balance of sweetness and heat in each crunchy bite, enhanced with the bold flavors of Bookbinder's Dijon Mustard and Shelf Stable Prepared Horseradish.

Made with

Shelf Stable Prepared Horseradish, Stone Ground Dijon Mustard


  • 1 head green cabbage
  • 2 cups mayonnaise
  • 3 tablespoons of beet horseradish (see recipe below)
  • 2 tbsp apple cider vinegar
  • 2 tablespoons Bookbinder's Dijon Mustard
  • 1 tablespoon sugar
  • ½ tsp celery salt
  • 2 cloves garlic
  • 1 cup shredded carrots
  • Salt and pepper to taste
Beet Horseradish
  • 2 cups Bookbinder's Shelf Stable Prepared Horseradish
  • 1 cups Raw Beet (grated)
  • ¼ cup (60 ml) White vinegar
  • 3 tablespoon Sugar


  1. Combine Bookbinders Shelf Stable Prepared Horseradish, beets, vinegar, and sugar. 
  2. Remove core of cabbage and slice thinly.
  3. Shred carrots.
  4. Mix mayonnaise, beet horseradish, vinegar, Bookbinders Dijon Mustard, sugar, celery salt, garlic, salt and pepper in a bowl.
  5. Mix dressing, cabbage, and carrots together.
  6. Enjoy!
Prep 15 min Total 20 min Servings 10
Recipe by: Bookbinder's Foods

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